Since I started this week off with all that cherry picking… it was so much fun, especially that they don’t litter up our backyard – and we still get fresh branches of them ;)
What to do with all those cherries now…
Remember my post a few weeks ago with this delicious recipe for Cherry Clafoutis. Well, the name ‘clafoutis‘ sounded so interesting that I wanted to try this ever since. I grabbed my little helper and off we went with out buckets of cherries to the kitchen. This, by the way, is the easiest recipe on earth to make a quick dessert.
It was an easy and fun recipe because you can eat the ingredients – and for a kid we know that’s AWESOME!
1 tbsp. butter
1 tbsp. vanilla extract
2 tbsp. sugar
1 1⁄4 cups of soy milk
3⁄4 cup flour
3 cups black cherries, pitted or unpitted
For the original recipe you can go back to this post or see the original here. I didn’t add the Kirsh as I though the alcohol wasn’t appropriate for a child’s desser (I know it gets cooked off, but still). It really is based on an egg base with the sweetness of the fruit and a little bit of sugar. Yes I went for the real ingredients this time, but you can totally substitute the flour to spelt or some other that you prefer and the sugar to honey or agave nectar. This is not a vegan recipe for sure but I made it DAIRY FREE with soy milk instead (the butter doesn’t count as in the Candida diet it’s ok.)
Did I mention this was EASY? We had some right away when it cooled slightly, still lukewarm. So good and it eats like a meal not a dessert. Then the next morning, we went for it again – YES, WE HAD DESSERT FOR BREAKFAST. We called it “Cherry Pizza” – it’s what it looked like. (Not that we would have pizza for breakfast – anyway…. you get the idea ;)
What to serve with your Cherry Clafoutis? Well I had so many cherries that a CHERRY COMPOTE quickly came to mind.
2 cups of unpitted cherries
3 organic apples sliced, unpeeled
1/2 cup of prunes
a few cloves
sugar/ honey – add as desired (I didn’t add any sweetner to mine)
This beverage is SUPER SIMPLE and it’s delicious and refreshing when cooled or comforting when served warm. In the summer, we of course prefer the first option. I cooked mine in the evening when the summer heat went down and left it covered to cool overnight. It went into the fridge in the morning. To make it, simply get a large pot of water to boil, add all the fruit and cloves and cook covered on medium low heat for about 2 hours. You can change up the fruit as you wish with whatever you have on hand. Enjoy.
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